FOOD

AND
BEVERAG
E
OPERATIO
NS
 Classify different food and beverage
service operations

Differentiate different styles of food

LEARNING service

OBJECTIVE
S Identify career opportunities in Food
and Beverage department

Identify the issues and trends in Food

and Beverage Industry
INTRODUCTION TO FOOD AND BEVERAGE SERVICE INDUSTRY
INTRODUCTION TO FOOD AND BEVERAGE SERVICE INDUSTRY
INTRODUCTION TO FOOD AND BEVERAGE SERVICE INDUSTRY
 CLASSIFICATION OF
FOOD SERVICE INDUSTRY

1. Commercial Food Service

• Main goal is to provide food and
beverage to customers for profit and
create positive guest experiences.
• Examples: Restaurants, hotel food
service outlets, bars, clubs, cruise ship
food service outlets, transportation
food service outlets, food service in
attractions, off-premise catering
CLASSIFICATION OF
FOOD SERVICE
INDUSTRY
2. Non-commercial or
Institutional Foodservice
• A budget-oriented enterprise
that prepares and serves meals
as a secondary support service
to educational institutions and
other organizations.
• Examples: Schools, Healthcare
facilities (hospitals, nursing
homes), military or government
institutions, corporations
 CLASSIFICATION OF
FOOD SERVICE INDUSTRY
3. Management Company or Food Service Contractors
• If institutions lack expertise to operate F&B service
operation efficiently, they could contract with a Food
Service Contractor to run their business for them.
• Examples:
ARAMARK and SODEXHO: food service provider of
airlines and railways and factories, offices and other
workplaces.
FINE HOST, OGDEN ENTERTAINMENTSERVICES for
recreational areas.
RESTAURANT
• A commercial facility that
provides food and beverages to
customers for profit.
• Basically, it is furnished with
dining tables and chairs and
equipped with cutlery,
glassware, linen, etc. according
to the standards of the
establishment.
MAJOR CATEGORIES OF
RESTAURANTS
1. FINE DINING OR UPSCALE RESTAURANTS
• Also called luxury, "gourmet” or
“gastronomic” expensive restaurants which
usually offer the highest quality food and
beverage products and services.
• Main areas of focus: menu, service, and
atmosphere
 MAJOR CATEGORIES OF
RESTAURANTS

2. CASUAL DINING (MID-SCALE)

RESTAURANT
• A restaurant that serves moderately-
priced food in a casual atmosphere.
• Offer a fuller but less formal menu and
table service
• Have full bar and larger beer menu and
limited wine menu
MAJOR CATEGORIES OF
RESTAURANTS
BISTRO
• A small restaurant serving
moderately priced simple meals
in a modest setting with alcohol.
BRASSERIE
• A type of French restaurant with
a relaxed setting, which serves
single dishes and other meals.
• Expected to have professional
service, printed menus, and
white linen.
• Serves the same menu all day.
MAJOR CATEGORIES OF
RESTAURANTS
BISTRO BRASSERIE
 MAJOR CATEGORIES
OF RESTAURANTS
3. FAMILY RESTAURANTS
• Appeal to families and others
desiring comfort foods, California-
style menu (breakfast to dinner)
• Moderately-priced menu
• Table service rather than counter
service
• Food is served on platters
 MAJOR CATEGORIES
OF RESTAURANTS

4. QUICK SERVICE RESTAURANT (QSR)

• Also known as Fast Food Restaurant
• Provides “ready to eat” food in minutes
after it is ordered.
• A cashier counter where food orders are
placed, paid for and received for
consumption either on a tray or in a
packed form to take away.
 MAJOR CATEGORIES
OF RESTAURANTS

• It does not usually require the traditional

cutlery and flatware.
• The menu items are depicted through
colorful transparencies behind the
counter.
MAJOR CATEGORIES
OF RESTAURANTS
5. ETHNIC RESTAURANT
• Specializes in foods associated with a
particular culture, country or region.
MAJOR CATEGORIES
OF RESTAURANTS
6. SPECIALTY RESTAURANTS
• Restaurants in which the concept of the
cuisine/food is given priority.
• Features specific kind of food such as
steaks, chicken, seafood, doughnuts or
sandwiches.
MAJOR CATEGORIES
OF RESTAURANTS
7. THEMED RESTAURANTS
• Characterized by a special
theme that incorporates the
design, menu, service, and the
overall “feel” of the restaurant.
• Creative as well as culinary
expertise is needed for the
successful functioning of such
an establishment.
MAJOR CATEGORIES
OF RESTAURANTS
8. COFFEE SHOP/COFFEE HOUSE
• Restaurants without table service that
emphasize coffee and other beverages.
• Ensures quick service because the food
items offered can be made in a hurry and
pre-plated.
• The restaurant has a casual atmosphere.
Patrons can relax and socialize for long
periods of time without pressure to leave
promptly after eating.
 MAJOR CATEGORIES OF
RESTAURANTS
9. BUFFET
• A type of restaurant
concept that includes self-
service and catering
• Offer patrons a selection
of food at a fixed price.
• Food is served on trays
around bars, from which
customers with plates
serve themselves.
MAJOR CATEGORIES
OF RESTAURANTS
10. CAFETERIA / CANTEEN
• A self-service restaurant serving ready-
cooked food arranged behind food
serving counter.
• Cafeterias are common in hospitals,
corporations, and educational
institutions.
• No table service
 Classify different food and beverage
service operations

Differentiate different styles of food

LEARNING service

OBJECTIVE
S Identify career opportunities in Food
and Beverage department

Identify the issues and trends in Food

and Beverage Industry
Styles of Food
Service
1.Table-service
• Food and beverage are ordered
and brought to the customer’s
table by a wait staff.
a. American Style-plated
b. English Style-family style
c. French Style (Gueridon) - trolley is
present for final cooking and serving
Styles of Food
Service
2. Room Service
• Customers are situated in a
hotel room or hospital room
where they are served with
room service staff.
Styles of Food
Service
3.Self-service
• Customers select their food
from the displayed items, they
carry them with or without
tray.
a. Buffet service
b. Cafeteria service
c. Counter service
Styles of Food Service
4.Take-out/Carry out or Home delivery
service
• Menu items are consumed off- premise
and are packaged accordingly.
 Classify different food and beverage
service operations

Differentiate different styles of food

LEARNING service

OBJECTIVE
S Identify career opportunities in Food
and Beverage department

Identify the issues and trends in Food

and Beverage Industry
CAREER OPPORTUNITIES
RESTAURANT
MANAGER
SENIOR
CAPTAIN
WINE
CAPTAIN HOSTESS CARVER
BUTLER

STEWARD

BUSBOY
 • Responsible for the commercial
CAREER OPPORTUNITIES viability of the restaurant.
• Given a sales target by the
owner and employs measures to
RESTAURANT achieve those revenue figures.
• Must exhibit leadership qualities
MANAGER
to motivate and maintain staff
SENIOR discipline.
CAPTAIN
WINE
CAPTAIN HOSTESS CARVER
BUTLER

STEWARD

BUSBOY
CAREER OPPORTUNITIES • Also known as the “Restaurant
Supervisor”.
• Oversees the work of all
RESTAURANT restaurant captains and their
MANAGER service standards.
• Service standards: cleanliness,
SENIOR service preparedness,
CAPTAIN salesmanship

WINE
CAPTAIN HOSTESS CARVER
BUTLER

STEWARD

BUSBOY
 CAREER OPPORTUNITIES
• Also known as “Head Waiter”
• Responsible for a set of tables
RESTAURANT
called a “station”. MANAGER
• Leads a team of waiters and
busboys and is accountable for SENIOR
the service and sales targets of a CAPTAIN
station. WINE
CAPTAIN HOSTESS CARVER
BUTLER

STEWARD

BUSBOY
CAREER OPPORTUNITIES
RESTAURANT
MANAGER
SENIOR
CAPTAIN
WINE
CAPTAIN HOSTESS CARVER
BUTLER
• Also know as “Waiters” or “Servers”
STEWARD • Provide the actual service to the guests
• Must exhibit good customer skills along
with technical ability to provide food
BUSBOY and beverage service of high standards
and must be hygienically clean.
CAREER OPPORTUNITIES
RESTAURANT
MANAGER
SENIOR
CAPTAIN
HOSTES WINE
CAPTAIN CARVER
S BUTLER

STEWARD • Also known as “Assistant waiters”

• Clear tables and replenish the sideboard with
supplies
BUSBOY
CAREER OPPORTUNITIES
RESTAURANT
MANAGER
SENIOR
CAPTAIN
WINE
CAPTAIN HOSTESS CARVER
BUTLER

STEWARD • Also known as “Receptionist”

• Receives the guests at the restaurant
door, seats guests, presents the menu
BUSBOY • Allots tables ensuring a balanced
workload at each station
• Periodically checks with guests if the
service is to their standards.
CAREER OPPORTUNITIES
RESTAURANT
MANAGER
SENIOR
CAPTAIN
WINE
CAPTAIN HOSTESS
CARVER BUTLER

STEWARD • Specialist in carving roasts at the

table-side.
• Has a trolley with a cutting
BUSBOY board, platters, knives and forks
CAREER OPPORTUNITIES
RESTAURANT
MANAGER
SENIOR
CAPTAIN

CAPTAIN HOSTESS CARVER WINE BUTLER

STEWARD • Also known as “Sommelier”

• A specialist in wine and spirits and
provides beverage service at the
BUSBOY table-side from a wine trolley.
• Such service is found in upscale
restaurants
 Classify different food and beverage
service operations

Differentiate different styles of food

LEARNING service

OBJECTIVE
S Identify career opportunities in Food
and Beverage department

Identify the issues and trends in Food

and Beverage Industry
 ISSUES AND
CHALLENGES IN F&B
1. Food safety
 Food service industry’s prime
responsibility to consumers is
public health and safety.
 Any mishandling,
contamination, or reported
food-borne illness is
guaranteed to be a major PR
nightmare.
ISSUES AND CHALLENGES IN F&B
2. Sustainability issues
 Food production is one of the biggest contributors of greenhouse gas
emissions.
 Need to consider alternative energy and food sources to mitigate the
depletion of natural resources, deforestation, massive pollution of the
land and ocean, and water scarcity.
ISSUES AND
CHALLENGES IN
F&B

2. Sustainability issues
Food wastes
 Restaurants, though generally
considered to be a “clean
industry”, still substantially
contribute to the waste stream.
ISSUES AND
CHALLENGES IN
F&B
 The management of solid waste
disposal remains a growing
challenge as towns and cities
remain ill-equipped to deal with
the consequences of higher
population density and
urbanization.
ISSUES AND
CHALLENGES IN
F&B
 Some restaurants have adopted
recycling in terms of food
packaging, and some fast food
companies have reintroduced
the use of non-disposable
beverage and food containers
for dine-in orders.
 3. Climate change
 The increasing frequency of natural
ISSUES AND disasters such as forest fires, hurricanes,
CHALLENGES IN F&B droughts, typhoons has the potential to
interrupt food production and the supply
chain which affects the availability of
ingredients.
ISSUES AND
CHALLENGES IN F&B
4. Competition with non-traditional
establishments
 In addition to competing with other
restaurants, many food service establishments
now have to compete with non-traditional
operations, like grocery stores, convenience
stores, and gas stations.
 Many of these types of establishments are
starting to offer high-quality pre-made and
ready-to-order meals that appeal to busy
customers.
ISSUES AND
CHALLENGES IN F&B
 These businesses are usually well-
established, so they have the capital
and connections to offer these meals at
low prices that are hard for
independent operations to compete
with.
 Service Trends

TRENDS IN Food Trends

F&B

Restaurant Technology
Trends
SERVICE
TRENDS IN
F&B
1. Online platforms
(online reservation,
online restaurant
search, online food
ordering and
delivery)
SERVICE TRENDS
2. Robotics and AI
 FOOD
SERVICE
TRENDS
1. Global flavors
FOOD
2. Healthy menu concept
SERVICE
TRENDS
RESTAURANT TECHNOLOGY TRENDS
1. Digital menu boards
 Allows restaurant to change
their menu regularly and adjust
prices.
RESTAURANT
TECHNOLOGY
TRENDS
2. Touchscreen kiosks and tablets
 Help streamline the ordering
process, can speed up the
service, reduce labor costs.
 RESTAURANT
TECHNOLOGY
TRENDS
3. Text-based notifications
 Sends text alert to customers
when their table is ready,
allowing them to shop and
run errands while they wait
rathe than standing around
in the lobby.
RESTAURANT
TECHNOLOGY TRENDS

3. Innovation/Technology
 6 Doors background and food
projection